For Onion pakoras

• Take 1 cup (100 grams) besan in a bowl. Add carom seeds, red chilli powder, garam masala powder and salt to taste.
• Now slice 2 medium onions and add them to the mixture. Mix everything together well and set it aside for about 30 minutes. Then add water to make a thick batter and a pinch baking soda. Mix well.
• Place a deep frying pan on flame, add oil and heat it over medium flame. Once it turns hot, pour a tablespoon of batter to the pan.
• Fry the pakoras till they turn crisp and golden brown from both sides. Remove from flame and transfer them over tissue paper to remove excess oil.

For Kadhi-

• In a large bowl, add 300 grams of sour curd. Whisk it nicely till it gets smooth consistency.
• Add 50 grams of gram flour, red chilli powder, garam masala powder, turmeric powder and salt to taste.
• Mix it well all the ingredients properly. Add 3 cups of water and stir continuously to make lump free batter. Keep aside.
• In a large pan, add 2 tablespoons mustard oil, cumin seeds and fenugreek seeds and a pinch of asafoetida.
• Saute well for a minute till you hear the crackling sound of seeds.
• Add 1/3 cup chopped onions to the pan and saute for a minute.
• Then add chopped ginger-garlic, green chilis.
• Add curry leaves and dry red chillies and cook for another 1 minute for a while.
• Add the prepared curd mixture into the pan. Stir continuously on medium-high flame until the kadhi comes to a boil for about 15 minutes. Reduce the flame and let it simmer until it turns thick. Keep stirring it in between.
• Now, add the onion pakoras into the kadhi and mix properly. Cover with a lid and let the pakoras soak properly into the kadhi. Add coriander. You can add little extra water here if kadhi looks too thick to you.  Sprinkle some garam masala powder and serve hot!